Description
Apple crisp cheesecake has a thick graham cracker crust, tangy vanilla cheesecake, cinnamon apples and oatmeal crumble on top. It's extremely creamy with the perfect apple cinnamon flavor. Top with a drizzle of salted caramel for the ultimate fall dessert.
Ingredients
Scale
- 3 cups graham crumbs
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter (melted)
- 2 large apples (Granny Smith or Gala)
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup quick oats
- 1/4 cup unsalted butter (melted)
- 24 ounces full-fat cream cheese (room temperature)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (room temperature)
- 3 large eggs (room temperature)
- boiling water (for water bath)
- salted caramel sauce (optional for serving)
Instructions
- Preheat the oven to 350°F (180°C).
- Wrap the outside of a 9-inch springform pan in tin foil at least 3-4 times. Lightly grease the pan.
- Mix graham crumbs, brown sugar, and cinnamon. Stir in melted butter.
- Press the mixture into the bottom and halfway up the sides of the pan. Bake for 8-10 minutes.
- Peel, core, and thinly slice the apples. Toss with brown sugar and cinnamon. Refrigerate until needed.
- In a medium bowl, mix flour, brown sugar, and cinnamon. Stir in oats, then melted butter until crumbly. Set aside.
- In a large bowl, beat cream cheese and sugars until smooth. Mix in cornstarch, cinnamon, sour cream, and vanilla. Add eggs one at a time, mixing just until combined.
- Pour filling over crust and smooth the top. Layer apple slices over filling. Sprinkle with crisp topping.
- Place cheesecake pan in a large roasting pan. Pour 1 inch of boiling water into the roasting pan.
- Bake for 50-60 minutes until the center has a slight wobble. Cool to room temperature in the water bath.
- Cover and refrigerate for at least 6 hours or overnight before serving.
- When ready to serve, loosen edges with a knife, remove springform ring, slice and optionally drizzle with caramel sauce.
Notes
Use full-fat, brick-style cream cheese. Let cream cheese, sour cream, and eggs come to room temperature before mixing. Use tart, crisp apples like Granny Smith. Quick oats work best for a smoother topping. Cheesecake must chill at least 6 hours to fully set. Store in the fridge up to 4 days. Not recommended for freezing as topping may get soggy.
Nutrition
- Serving Size: 1 slice
- Calories: 596
- Sugar: 42g
- Sodium: 402mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 144mg